Eggplant Pasta

4.2
(45)

Easy and quick pasta dish!

looking at a bowl of eggplant pasta, topped with parmesan cheese
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Prep Time:
15 mins
Cook Time:
40 mins
Total Time:
55 mins
Servings:
8
Yield:
8 servings

Ingredients

  • ¼ cup olive oil

  • 2 cloves garlic, minced

  • 1 eggplant, peeled and cut into 1/2-inch cubes

  • 1 (28 ounce) can plum tomatoes with juice, chopped

  • 1 (16 ounce) package rigatoni pasta

Directions

  1. Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, 1 to 2 minutes. Add eggplant; cook, stirring constantly, until eggplant is softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.

  2. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.

  3. Pour sauce over pasta.

Nutrition Facts (per serving)

295 Calories
8g Fat
49g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 295
% Daily Value *
Total Fat 8g 11%
Saturated Fat 1g 7%
Sodium 145mg 6%
Total Carbohydrate 49g 18%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 9g
Vitamin C 11mg 55%
Calcium 50mg 4%
Iron 3mg 16%
Potassium 450mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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